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Roasted Tomato, Rice & Beans Soup with Salted Bread Bites

With temperatures just starting to dip below zero degrees this week (here in British Columbia) there’s no doubt that the season of soul-warming soup is upon us. This Roasted Tomato, Rice & Bean soup features fire-roasted tomatoes, a wild rice blend and black beans — all topped with creamy cashew-based parmesan cheese. It’s worth your while to use the fire-roasted variety of diced tomatoes (if you can find them) — they lend a sweet, slightly caramelized depth to the soup you just can’t get with plain diced tomatoes.

What I love about this soup is its versatility. Switch up the variety of bean used, add some roasted kale or corn or toss in some chili flakes to add an extra kick of flavour. However you make it be sure to pair this soap with crusty bread or my personalfavourite: Salted Bread Bites (pictured). If you make a double batch of soup or have leftovers this recipe can be repurposed into burrito filling….simply simmer the soup down and whip up a batch of flour tortillas and you have yourself a platter of hearty burritos.

Looking to add some tomato bliss to your dinner plans this week? Why not try these Vegan Rhapsody favourites:

Recipe Notes

*How to prep Savoury Parmesan Cheese:

Ingredients

3/4 cup raw cashews

2 tsp hemp seeds (shelled)

1 tsp Himalayan pink salt

1/2 tsp garlic powder

2 tsp lemon juice

Method

Add dry ingredients to a food processor or high-powered blender. Pulse until well combined. Add lemon juice. Pulse until the mixture just starts to combine.Important! Don’t pulse too much– the cheese should be granular and not a paste!